Lemon Mousse Cake

With tart lemon curd, this white cake is great when you need a light, refreshing dessert....MORE +LESS -

Ingredients

1 box Betty Crocker* SuperMoist* White Cake Mix

Water, vegetable oil and egg whites called for on cake mix box

2 cups (500 mL) whipping (heavy) cream

1/4 cup (50 mL) icing sugar

1 jar (10 ounces) lemon curd

2 tsp (10 mL) grated lemon peel

Steps

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1

Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2

Beat whipping cream and icing sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

Expert Tips

Substitution : If you can't find lemon curd in the jams and jellies section of your supermarket, use 3/4 cup canned lemon pie filling instead. The only difference is the mousse will be slightly softer.

Success Hint : Top this luscious cake with thin slices of lemon and fresh raspberries.

Tip : Lemon curd is a rich, tart custard made with sugar, lemon juice, lemon peel, butter and eggs. Although you can make it from scratch, it's much easier to pick up a jar in the jams and jellies section of the supermarket.